Traditional pea and ham soup is a hearty British-style soup made by simmering dried split peas with a ham hock, vegetables and stock until the peas soften and the meat is tender. The peas thicken the broth naturally, while the ham adds a smoky, savoury flavour; family and regional versions vary in seasoning and texture.
Ingredients
- 1 lb (450 g) dried green split peas, rinsed and picked over
- 1 smoked ham hock, about 1½–2 lb (680–900 g)
- 8 cups (1.9 L) water, plus extra as needed
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 2 medium carrots, about 1 cup (130 g), peeled and diced
- 2 celery ribs, about 1 cup (100 g), diced
- 2 garlic cloves (6 g), finely chopped
- 1 bay leaf
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (2.5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper, plus more to taste
- 1 tablespoon (15 ml) neutral oil or olive oil
- 1 tablespoon (15 ml) apple cider vinegar, optional
- 2 tablespoons (8 g) chopped fresh parsley, optional, for serving
Instructions
- Rinse the split peas in a sieve and remove any debris or discoloured peas. An overnight soak is not needed, though soaking can shorten the simmer; if you choose to soak them, refrigerate while soaking and reduce the cooking time as needed.
- Heat the oil in a large, heavy soup pot over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and thyme and cook for 30 seconds.
- Add the rinsed peas, ham hock, water, bay leaf and pepper. Bring the pot to a boil, skimming off any foam that gathers on top. Lower the heat so the soup simmers gently, then cover partially and cook for about 1 hour 45 minutes, stirring every 20–30 minutes to prevent peas catching on the bottom. Add hot water if the soup becomes thicker than you want.
- Check the ham hock and peas. The peas should be very soft and beginning to break down, and the meat should pull easily from the bone. If either is still firm, continue simmering in 10–15-minute increments. The USDA FSIS safe minimum temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest; for this soup, simmer the hock until fully tender, and use a food thermometer to confirm it has reached at least that minimum.
- Lift out the ham hock and bay leaf. When the hock is cool enough to handle, pull the meat from the bone, discard the skin, bone and any excess fat, and shred or chop the meat. Return the meat to the pot. If you prefer a smoother soup, blend part or all of it with an immersion blender before returning the ham, taking care to avoid splashes.
- Stir in the salt and optional vinegar. Taste before adding more salt, since smoked ham can be quite salty. Simmer for another 5 minutes, then thin with hot water if needed. Serve hot with parsley and black pepper, if using.
Tips
- Rinse, but don’t worry about soaking: Split peas cook without soaking. Rinsing removes dust, and sorting helps catch the occasional small stone.
- Keep the simmer gentle: A hard boil can make peas stick to the pot and break the ham apart before it is tender. Stir regularly, especially near the end as the soup thickens.
- Adjust salt at the end: Ham hocks vary in saltiness. Start with a small amount of salt, then taste after the meat is added. If the soup tastes too salty, add water and more unsalted cooked peas or vegetables rather than adding extra seasoning.
- Choose a substitute thoughtfully: A meaty smoked ham bone works well in place of a hock. For a boneless option, use about 12 oz (340 g) smoked ham, add it during the final 20 minutes, and use low-sodium stock or water; the soup will have less depth from the bone.
Serving Suggestions
Serve the soup in warm bowls with crusty bread, buttered toast or a simple roll for dipping. A little chopped parsley and freshly ground black pepper brighten the rich broth. For a fuller meal, pair it with a crisp green salad or serve it as a starter before a simple roast or baked dish.
Variations
For a thicker, more rustic bowl, mash some of the softened peas against the side of the pot instead of blending. For a smoother finish, blend the soup before stirring in the shredded ham. Add 1 small diced potato with the vegetables for a softer, more substantial texture, or use yellow split peas for a slightly earthier colour and flavour. If smoked ham hocks are unavailable, smoked turkey can be used, though it gives a leaner and less pork-forward result; check that it is fully cooked and tender before shredding.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. Keep the soup refrigerated for 3–4 days. It thickens as it stands, so loosen it with a splash of water or stock when reheating. Reheat on the stove over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C); check the centre with a food thermometer. You can also microwave individual portions, stirring midway and checking that they reach 165°F (74°C). Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw in the refrigerator before reheating, and do not leave soup at room temperature for more than 2 hours.
Frequently Asked Questions
Do split peas need to be soaked for soup?
No. Rinsed split peas can go straight into the pot. Soaking is optional and may shorten cooking, but it is not necessary for this recipe.
Why are my split peas still hard?
They may need more simmering time, especially if they are older or the pot has not maintained a steady simmer. Keep cooking gently and add hot water if needed. Acidic ingredients can slow softening, so add the vinegar only near the end.
Can I make this soup without a ham hock?
Yes. Use a smoked ham bone, or add diced smoked ham near the end of cooking. A bone provides more savoury depth; boneless ham is convenient but makes a less richly flavoured broth. For a meat-free variation, use vegetable stock and add smoked paprika to taste, while recognizing the result will not have the traditional ham flavour.
Can I make pea and ham soup in advance?
Yes. The flavour holds well, and the soup usually thickens overnight. Refrigerate it within 2 hours, then add a little water or stock as you reheat it to restore a spoonable consistency.
How can I tell when the ham hock is done?
The meat should pull away from the bone easily and be tender enough to shred. Use a food thermometer to check the pork reaches at least 145°F (63°C), the USDA FSIS minimum for whole cuts, with a 3-minute rest; in this soup, tenderness generally takes longer than reaching that temperature.
Can I use canned peas instead of dried split peas?
Not as a direct substitute. Canned peas are already cooked and will not create the same thick, cohesive soup. For this method, dried split peas are essential; if using canned peas, choose a different recipe designed for them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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